Orange Chocolate Fritters

Launder the oranges well, cut them in half, remove the pulp with a spoon and discard it

Remove the white membrane without damaging the skin

Cut each half into quarters and then into strips 1 cm wide

Place the orange strips in a small saucepan and cover with cold water

Bring to a boil, then reduce heat and simmer

Drain, re-cover with water, and simmer again

Repeat this process three more times or until the strips become translucent

Drain and reserve

In a medium-sized saucepan, dissolve sugar in water over low heat for 1 minute

Cook for an additional minute, add the orange strips, and maintain at a simmer without stirring for 6 minutes or until the syrup reduces and becomes quite thick

Place a wire rack over a baking sheet and let the orange strips dry for 24 hours

Coating

Grease the wire rack used earlier with olive oil and place it on a baking sheet

Dip the top of each strip into tempered chocolate (see below) and place it on the rack

Let it sit in the refrigerator for 5 minutes or until the chocolate hardens

Serve at room temperature

Tempered Chocolate

Place a thermometer over a saucepan with hot water, but not boiling

Melt the chocolate, stirring gently with a wooden spoon

Pour it onto a smooth surface and make sweeping motions with a spatula to temper it

Test the temperature by touching a small amount of the chocolate to the lower lip

If you feel it's cold, it's ready.